INGREDIENTS:
1 pound brown rice penne pasta
16 ounce ricotta cheese
2 eggs
7 ounces mozzarella cheese
2 tablespoons Romano cheese
¼ teaspoon cracked peppercorn
Sprinkle parsley
Sprinkle basil
1 can tomato sauce
2 tablespoons red wine

DIRECTIONS:
Cook 1 pound penne rice noodles in boiling water according to package directions and drain.
Beat 2 eggs. Add cheeses, sauce, and spices. Mix well. Fold in pasta. Spritz Baking pan with cooking spray. Add pasta mix. Top with extra sauce, mozzarella, and Romano cheese.

Bake 325° for 45 minutes.

Adapted from Donna d’s recipe.

INGREDIENTS:
1 pound gf macaroni
12 ounce extra sharp cheese, cubed
1 cup or more of milk
1 tablespoon Romano cheese
¼ teaspoon cracked peppercorn
2 tablespoons butter

DIRECTIONS:
Cook 1 pound gf macaroni in boiling water according to package directions. Drain. Spritz baking pan with cooking spray. Place macaroni and cubed cheese into 12” x13” pan. Pour milk into pan until it just appears to surface. Dot with butter. Sprinkle with pepper and Romano cheese. Cover with tin foil.

Bake 350° for 30 minutes or until milk has absorbed.